We developed this churro ice cream recipe after experimenting with homemade churros earlier this year. What makes churros even more irresistible? Turning them into a cinnamon-sugar–forward ice cream that’s rich, creamy, and full of crunchy churro pieces.
If you love cinnamon and sugar, this homemade churro ice cream will be your new favorite dessert. The recipe below also includes a quick method for turning the ice cream into decadent milkshakes.
Ingredients
- 3/4 cup chopped churros (use your favorite homemade churro recipe or store-bought churros)
- 2 tablespoons warm water
- 2 1/2 tablespoons cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
1. Dissolve the cornstarch.
Whisk the cornstarch into 2 tablespoons of warm water in a small bowl until fully dissolved and smooth.
2. Combine the dairy and flavorings.
In a medium saucepan, combine the whole milk, heavy cream, ground cinnamon, granulated sugar, salt, and vanilla. Stir gently to mix and set the pan aside while you prepare an ice bath.
3. Prepare an ice bath.
Fill a large bowl with ice and cold water. You will use this to quickly cool the custard base after cooking.
4. Heat the milk mixture to a simmer.
Place the saucepan over medium heat and bring the mixture to a steady simmer. Once simmering, continue to heat for about 6 minutes, whisking frequently to prevent scorching and to dissolve the sugar evenly.
5. Thicken with the cornstarch slurry.
Reduce the heat to low and slowly whisk in the cornstarch mixture. Then raise the heat back to medium and cook for another 2 minutes, stirring constantly, until slightly thickened and smooth.
6. Cool the base.
Remove the pan from the heat and immediately set it into the prepared ice bath, stirring for a few minutes to cool the mixture quickly and evenly. Once it has cooled, transfer the base to an airtight container and refrigerate for at least one hour to chill thoroughly.
7. Churn with churro pieces.
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. With about 5 minutes left in the churning process, add the chopped churros so they distribute evenly throughout the ice cream. Churning time will vary by machine; mine took about 20 minutes to reach a soft-set consistency.
8. Harden in the freezer.
Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze overnight or until firm. This step helps the texture fully set and the flavors to meld.
Churro Milkshakes
To make milkshakes, place 3 to 4 scoops of churro ice cream in a blender with about 1/3 cup of milk. Blend until smooth. For smaller, photo-ready mini milkshakes, use one heaping scoop of ice cream, a splash of milk, and top with a few pieces of chopped churro.
Recipe by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
Will you try this churro ice cream at home? Tell us which ice cream flavor you’d like to see next.